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Preheat the oven to 200°C/400°F/gas 6.
Tip the sweetcorn and jalapeños (with the juice from both) into a large bowl with the cottage cheese, milk, cornmeal, flour and baking powder, then crack in the eggs.
Trim, finely slice and add the spring onions, chop and add most of the Cheddar, along with 6 tablespoons of olive oil, then season well with sea salt and black pepper and give it all a good mix together.
Transfer the mixture into a 30cm non-stick ovenproof frying pan, spread it out evenly and smooth the top, crumble over the remaining Cheddar, drizzle with a little more oil, then bake for 30 minutes, or until risen and golden.
Enjoy it warm, fresh from the oven, or cool, wrap and store in the fridge for up to 3 days, ready for future meals.